If making a stock, chop up the chicken carcass and brown in a large pot in a little olive oil.  Once brown, cover with water and add the two bay leaves. Simmer for 30 minutes and strain. Set aside once ready.  You can also cook away in fat from the surface.

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Season your chicken pieces with salt and pepper. Coat generously in flour. Set aside.

Cut carrots into small dice (brunoise)

Cut the mushrooms into quarters.

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Chop shallots and garlic finely.

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In a deep heavy pan or Dutch oven, over high heat, add olive oil and a little butter, brown the chicken pieces on all side. Approx. 8 minutes. Set aside.

In the same sauté pan, on medium heat, add the carrots, shallots and garlic, cook until it barely starts to brown, approx. 3 minutes.  Add the diced mushrooms and cook 2 or 3 minutes. Season with salt and pepper.

Deglaze pan with the wine, turn up the heat and scrape the bottom of your pan with a wooden spoon to loosen into the cooking juices. Add tarragon and reduce the wine by half.

Add the pureed tomatoes and cream. Taste for seasoning

Transfer content to the a large pot (or use the same pot for chicken stock). Place chicken pieces in sauce.  Lower the heat, cover and simmer for 45 minutes. Add crushed pepper and chopped parsley before serving.